Victoria Hotel opens its doors in Margate
The 14-bedroom venue – eight of which feature seaside views – aims to restore Margate’s reputation as a popular seaside resort, taking inspiration from its 19th and late 20th century heyday and old Victorian style for its décor. The interior was designed by Canterbury-based Marilyn Bridgen, and the hotel took approximately 12 months to complete, being a heritage-listed property. Prices are around the £100 mark.
General manager Matthew Puglsey told BigHospitality: “We are looking to position ourselves as a boutique hotel destination for lovers of the arts and culture or those looking for a relaxing seaside retreat. We hope our hotel will appeal to a wide target audience, from family holiday makers to couples looking for a romantic retreat, creative individuals looking to discover Margate's cultural offering to lovers of the Kent coast.”
The hotel’s 40-cover restaurant, headed up by Thanet-born chef Jake Tait will be open to the public, with a courtyard lounge area for alfresco drinking and dining. Pugley explained that the final menu is still undergoing developments, but will be a seasonal menu of “well-cooked, beautifully presented dishes featuring lots of locally sourced produce (like fresh mussels and seafood specials) to support the local businesses and ensure [The Victoria] offers the freshest ingredients possible”.
“We are looking to convey a warm and welcoming ambience, offering exceptional service from locally based staff, to attract visitors to the eating and dining areas as the perfect destination for an informal and relaxed afternoon tea or post work drink within the alfresco courtyard dining area,” he added.
Head chef Tait previously worked in kitchens including Gordon Ramsay’s, Smith’s Court and the House of Commons. He said: “I'm excited to bring my passion for cooking and particularly patisserie to The Victoria, and will be supporting the local businesses and producers from the area, featuring the finest locally sourced fresh produce and seafood in our seasonally inspired menu.”
